Smoky Southwest Black Bean Quinoa Burgers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky Southwest Black Bean Quinoa Burgers

YOUR SOLIN GENERATED RECIPE

Smoky Southwest Black Bean Quinoa Burgers

Delight in these hearty, plant-forward burgers bursting with smoky southwest flavors. A blend of black beans, quinoa, and edamame, enriched with a touch of egg and unflavored protein powder, creates a uniquely satisfying texture. Finished with diced red bell pepper, onions, garlic, and warming spices, these burgers are perfectly crispy on the outside and tender on the inside—ideal for a nutritious meal any time of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

1,009kcal
Protein
80.5g
Fat
21.7g
Carbs
117.5g

SERVINGS

1 serving

INGREDIENTS

1 can Black Beans (240g, drained)

1 cup Cooked Quinoa (185g)

1/2 cup Shelled Edamame (75g)

1 large Egg

2 scoops Unflavored Protein Powder (60g total)

1/2 cup diced Red Bell Pepper (75g)

1/4 cup diced Yellow Onion (40g)

2 cloves Garlic (6g)

1/4 cup Rolled Oats (20g)

1 tsp Olive Oil (5g)

1 tsp Chili Powder

1/2 tsp Ground Cumin

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Drain and rinse the black beans thoroughly. In a large bowl, gently mash them with a fork, leaving some whole beans for texture.

  • 2

    Stir in the cooked quinoa, shelled edamame, diced red bell pepper, diced onion, and minced garlic.

  • 3

    Add the egg, unflavored protein powder, and rolled oats to the mixture. Season with chili powder, ground cumin, salt, and pepper.

  • 4

    Mix all ingredients until well combined. If the mixture seems too wet, add a little extra oats to help bind the burgers.

  • 5

    Form the mixture into 4 equal-sized patties.

  • 6

    Heat the olive oil in a non-stick skillet over medium heat. Cook the patties for about 4-5 minutes per side or until a nice crust forms and the burgers are heated through.

  • 7

    Serve warm with your favorite healthy toppings or alongside a fresh salad.

Smoky Southwest Black Bean Quinoa Burgers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky Southwest Black Bean Quinoa Burgers

YOUR SOLIN GENERATED RECIPE

Smoky Southwest Black Bean Quinoa Burgers

Delight in these hearty, plant-forward burgers bursting with smoky southwest flavors. A blend of black beans, quinoa, and edamame, enriched with a touch of egg and unflavored protein powder, creates a uniquely satisfying texture. Finished with diced red bell pepper, onions, garlic, and warming spices, these burgers are perfectly crispy on the outside and tender on the inside—ideal for a nutritious meal any time of the day.

NUTRITION

1,009kcal
Protein
80.5g
Fat
21.7g
Carbs
117.5g

SERVINGS

1 serving

INGREDIENTS

1 can Black Beans (240g, drained)

1 cup Cooked Quinoa (185g)

1/2 cup Shelled Edamame (75g)

1 large Egg

2 scoops Unflavored Protein Powder (60g total)

1/2 cup diced Red Bell Pepper (75g)

1/4 cup diced Yellow Onion (40g)

2 cloves Garlic (6g)

1/4 cup Rolled Oats (20g)

1 tsp Olive Oil (5g)

1 tsp Chili Powder

1/2 tsp Ground Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Drain and rinse the black beans thoroughly. In a large bowl, gently mash them with a fork, leaving some whole beans for texture.

  • 2

    Stir in the cooked quinoa, shelled edamame, diced red bell pepper, diced onion, and minced garlic.

  • 3

    Add the egg, unflavored protein powder, and rolled oats to the mixture. Season with chili powder, ground cumin, salt, and pepper.

  • 4

    Mix all ingredients until well combined. If the mixture seems too wet, add a little extra oats to help bind the burgers.

  • 5

    Form the mixture into 4 equal-sized patties.

  • 6

    Heat the olive oil in a non-stick skillet over medium heat. Cook the patties for about 4-5 minutes per side or until a nice crust forms and the burgers are heated through.

  • 7

    Serve warm with your favorite healthy toppings or alongside a fresh salad.